Machine generated contents note: 1. Advances in Gas Chromatography-Olfactometry1 -- A. R. Mayol and T. E. Acree -- 2. Application of Gas Chromatography-Olfactometry -- to Flavor Creation 1 -- Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, -- and Hiroshi Saeki -- 3. Characterization of the Odor-Active Constituents -- in Fresh and Processed Hops (variety Spalter Select)23 -- Peter Schieberle and Martin Steinhaus -- 4. Application of a Comparative Aroma Extract -- Dilution Analysis to Monitor Changes in Orange -- Juice Aroma Compounds during Processing 33 -- A. Buettner and P. Schieberle -- 5. Trace Compound Analysis for Off-Flavor -- Characterization of Micromilled Milk Powder 46 -- Martin Preininger and Frank Ullrich -- 6. Tequilas: Charm Analysis of Blanco, Reposado, -- and Anejo Tequilas6 62 -- Mercedes G. L6pez and Jean Pierre Dufour -- 7. Aroma Active Internal Standards for Gas -- Chromatography-Olfactometry of Grapefruit Juices73 -- Russell Rouseff, Prashanthi Jella, Rusty Bazemore, -- and Jing-jing Yang -- 8. SPME and GC-AED-Olfactometry for the Detection -- of Trace Odorants in Essential Oils 88 -- S. Grant Wyllie, Kerry-Ann Merry, and David N. Leach -- 9. The Identification of Aroma Compounds in Key -- Lime Oil Using Solid-Phase Microextraction -- and Gas Chromatography-Olfactometry100 -- M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, and -- D. M. Cass, Jr. -- 10. SPME Analysis of Flavor Components in the -- Headspace of Scotch Whiskey and Their Subsequent -- Correlation with Sensory Perception 113 -- John Conner, Kenneth Reid, and Graeme Richardson -- 11. Solid-Phase Microextraction Combined with Gas -- Chromatography-Olfactometry for Analysis -- of Cheese Aroma123 -- Jean-Pierre Dufour, P. Delbecq, and L. Perez Albela -- 12. Aroma Extract Dilution Analysis versus -- Aroma Extract Concentration Analysis138 -- W. Grosch, R. Kerscher, J. Kubickova, and T. Jagella -- 13. Selecting Standards for Gas Chromatography- -- O lfactom etry148 -- Jane E. Friedrich, Terry E. Acree, and Edward H. Lavin -- 14. Limitations in the Use of Odor Activity Values -- to Determine Important Odorants in Foods156 -- Val6rie Audouin, Florence Bonnet, Zata M. Vickers, -- and Gary A. Reineccius -- 15. Odor Intensity Measurements in Gas Chromatography- -- Olfactometry Using Cross Modality Matching: -- Evaluation of Training Effects172 -- G. Callement, M. Bouchet, D. Langlois, P. Eti6vant, -- and C. Salles -- 16. Aroma of Roasted Sesame Oil: Characterization -- by Direct Thermal Desorption-Gas Chromatography- -- Olfactometry and Sample Dilution Analysis 187 -- Keith R. Cadwallader and Jeong Heo -- AuthorIndex203 -- Subject Index204

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